Packaging of Dairy Products

Weekly outline

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  General

  PACKAGING OF DAIRY PRODUCTS
  
  Course Developer
  M. Ranganatham
  

  • COURSE OUTLINE Page
  • REFERENCES Page
  • News forum
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  20 February - 26 February

  Module 1: Introduction and history of packaging development
  

  • Lesson 1. HISTORY OF PACKAGE DEVELOPMENT Page
  • Quiz 1
  • Lesson 2. IMPORTANCE OF PACKAGING Page
  • Quiz 2
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  27 February - 5 March

  Module 2: Packaging materials
  

  • Lesson 3. SELECTION OF PACKAGING MATERIALS Page
  • Quiz 3
  • Lesson 4. CHARACTERISTICS OF PAPER, CORRUGATED PAPER, FIBER BOARD AND WOOD Page
  • Quiz 4
  • Lesson 5. CHARACTERISTICS OF GLASS Page
  • Quiz 5
  • Lesson 6. CHARACTERISTICS OF METALS AND METALLIC CONTAINERS Page
  • Quiz 6
  • Lesson 7. CHARACTERISTICS OF PLASTICS Page
  • Quiz 7
  • Lesson 8. SOURCES OF DIFFERENT PLASTIC MATERIALS AND PROCESS OF MANUFACTURE Page
  • Quiz 8
  • Lesson 9. FORMS OF DIFFERENT PLASTIC MATERIALS - 1 Page
  • Quiz 9
  • Lesson 10. FORMS OF DIFFERENT PLASTIC MATERIAL - 2 Page
  • Quiz 10
  • Lesson 11. FORMS OF DIFFERENT PLASTIC MATERIALS - 3 Page
  • Quiz 11
  • Lesson 12. NEWER FORMS WITH COMBINATION OF TWO OR MORE INGREDIENTS Page
  • Quiz 12
  • Lesson 13. FOILS AND LAMINATES - CHARACTERISTICS AND IMPORTANCE IN FOOD INDUSTRY Page
  • Quiz 13
  • Lesson 14. CHARACTERISTICS OF RETORT POUCHES Page
  • Quiz 14
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  6 March - 12 March

  Module 3: Package forms
  

  • Lesson 15. A FORMS OF PACKAGES USED FOR PACKAGING OF FOOD AND DAIRY PRODUCTS Page
  • Lesson 15 B Page
  • Lesson 15 C Page
  • Lesson 15 D Page
  • Lesson 15 E Page
  • Lesson 15 F Page
  • Quiz 15
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  13 March - 19 March

  Module 4: Legal requirement

  • Lesson 16. SAFETY REQUIREMENTS OF PACKAGING MATERIALS AND PRODUCT INFORMATION Page
  • Quiz 16
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  20 March - 26 March

  Module 5: Packaging of milk and milk products
  

  • Lesson 17. PASTEURIZED MILK Page
  • Quiz 17
  • Lesson 18. UHT STERILIZED MILK Page
  • Quiz 18
  • Lesson 19. ASEPTIC PACKAGING Page
  • Quiz 19
  • Lesson 20. FAT RICH DAIRY PRODUCTS - BUTTER AND GHEE Page
  • Quiz 20
  • Lesson 21. COAGULATED AND DESICCATED INDIGENOUS DAIRY PRODUCTS AND THEIR SWEETMEATS Page
  • Quiz 21
  • Lesson 22. CONCENTRATED AND DRIED MILKS INCLUDING BABY FOODS Page
  • Quiz 22
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  27 March - 2 April

  Module 6: Modern packaging techniques
  

  • Lesson 23. VACUUM AND MODIFIED ATMOSPHERE PACKAGING (MAP) Page
  • Quiz 23
  • Lesson 24. ECO FRIENDLY PACKAGING Page
  • Quiz 24
  • Lesson 25. ACTIVE PACKAGING Page
  • Quiz 25
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  3 April - 9 April

  Module 7: Principles and methods of package sterilization

  • Lesson 26. DIFFERENT METHODS OF PACKAGE STERILIZATION, IMPORTANCE OF SUCH METHODS AND PRINCIPLES Page
  • Quiz 26
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  10 April - 16 April

  Module 8: Coding and labeling of food packages

  • Lesson 27. DIFFERENT METHODS OF CODING AND STANDARDS OF LABELING OF FOOD PACKAGES Page
  • Quiz 27
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  17 April - 23 April

  Module 9: Aseptic packaging
  

  • Lesson 28. SCOPE OF ASEPTIC PACKAGING AND PRE-REQUISITE CONDITIONS FOR ASEPTIC PACKAGING. DESCRIPTION OF EQUIPMENTS (INCLUDING ASEPTIC TANK) AND MACHINES Page
  • Quiz 28
  • Lesson 29. MICRO-PROCESSOR CONTROLLED SYSTEMS EMPLOYED FOR ASEPTIC PACKAGING - PACKAGE CONDITIONS AND QUALITY ASSURANCE ASPECTS OF ASEPTIC PACKAGING Page
  • Quiz 29
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  24 April - 30 April

  Module 10 Microbiological aspects of packaging materials
  

  • Lesson 30. MICROBIAL STANDARDS, PACKAGING MATERIAL AS SOURCES OF CONTAMINATION Page
  • Quiz 30